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I don’t know what it is about this dish, but it always brings me back to the screen door slamming behind me and the smell of bacon drifting out of the kitchen before I even hit the porch steps. My mom only made warm German potato salad a few times a year — always when we had family visiting, always in her biggest enamel pan, and always always with a wooden spoon (never metal, she swore it made the potatoes taste tinny).
It wasn’t picnic food. It was real food. You served it warm, straight out of the skillet, and no one waited for a formal announcement — people just scooped it up and kept talking. It felt casual, but it tasted like home.
Why You’ll Keep Coming Back to This One
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It’s warm and tangy with a kiss of bacon saltiness. Not heavy, not greasy — just… balanced.
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Great any time of year. It’s not “summery” like mayo-based salads — this one works year-round.
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No fussy ingredients. Just pantry stuff, fridge basics, and some fresh parsley if you’ve got it.
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Feeds a crowd or just you. Leftovers reheat like a dream.
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Bacon fat dressing. Do I need to keep going?
Ingredients That Make It (and How to Nudge ‘Em)
Here’s what you need, plus some “real talk” notes if you’re the kind of cook who eyeballs things (same here).
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2 lbs waxy potatoes – Red or Yukon Gold. I don’t peel ’em, just give ’em a good scrub and cut the bigger ones down.
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4 slices of bacon – Thick-cut if you can. If not, regular works fine — just use a couple more slices.
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1 small yellow onion – Diced. If it’s strong, run cold water over it first. Learned that one the hard way.
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1/3 cup apple cider vinegar – Don’t sub this unless you have to. The flavor makes the dish.
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2 tbsp sugar – Not optional. Balances the vinegar. Doesn’t make it sweet, promise.
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1 tsp salt + 1/4 tsp black pepper – Adjust to taste.
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1/2 cup fresh parsley – If you don’t have it, skip it. But if you do have it, it brightens everything.
How to Make It (No Fancy Tricks, Just Real Steps)
This isn’t hard, but don’t rush it. The flavors build in layers — just like good stories and holiday arguments.
1. Boil the Potatoes
Wash and cut any big potatoes in half or quarters. Drop them in a big pot and cover with cold water — about an inch over the top. Salt the water like pasta. Bring it to a boil and cook until a knife slides in easy — usually about 10 minutes. Drain ’em and let them steam dry in the colander while you do the rest.
2. Cook the Bacon Low and Slow
Throw your chopped bacon into a skillet over medium heat. Let it do its thing — no need to stir every 10 seconds. When it’s crisp (not crunchy), scoop it out and set aside. Leave the fat in the pan — that’s your dressing base. If you’re not used to cooking with bacon fat, this is your “aha” moment.
3. Soften the Onions
Same skillet, turn the heat to medium-low. Add your diced onion to that beautiful bacon fat and let it cook until soft and just starting to brown around the edges. Stir now and then. It’s not a race.
4. Make the Tangy Dressing Right in the Pan
Pour in your apple cider vinegar (carefully, it might hiss), stir in sugar, salt, pepper, and a splash of water (about 2 tablespoons). Let it bubble and blend for a minute or so. It’ll smell strong, but hang tight — once the potatoes hit, it all comes together.
5. Bring It All Together
Add your warm potatoes to the pan. Stir gently — you’re not mashing them. Let them soak up that dressing and heat through, about 4-5 minutes. Most of the liquid should absorb, but it should still be glossy, not dry.
6. Finish with Bacon and Parsley
Toss the crispy bacon back in, sprinkle the parsley, and taste it. Adjust seasoning if it needs it — maybe a pinch more salt or another splash of vinegar if you like it sharp.
And that’s it. Plate it up warm and don’t overthink it.
Little Twists If You’re Feeling Fancy (or Just Curious)
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Add a spoonful of Dijon to the vinegar for a bit more depth.
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Toss in chopped pickles for crunch and extra tang.
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Roasted garlic? I mean, it’s never wrong.
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Swap bacon for mushrooms if you’re cooking veggie — just add butter or olive oil for the sauté.
Leftovers? Oh, They’re Good
Let it cool and stash it in the fridge, covered. It’ll keep for up to 4 days — and somehow, it gets even better. You can eat it cold (don’t knock it!) or warm it up in a skillet with a splash of water or vinegar to loosen it.
Before You Go…
This recipe might be simple, but it’s one of those “anchor” recipes — the kind you come back to when you don’t know what to make, or you just want something that tastes like someone thought about you.
If you give it a try, I’d love to hear how it turns out — and if it reminds you of anyone. A grandma? An old friend? Yourself, ten years ago?
Leave a note below — or just tell me how many slices of bacon you actually used. (No judgment.)
Until next time — keep the skillet hot and your stories warm.
Warm German Potato Salad
Ingredients
- 2 pounds waxy potatoes (red or Yukon gold)
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
Instructions
- Wash and scrub potatoes. Cut larger ones in half or quarters.
- Place potatoes in a pot, cover with cold salted water. Bring to a boil and cook for about 10 minutes until fork tender. Drain and set aside.
- Cook chopped bacon in a skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, reserving bacon fat.
- Reduce heat to medium. Add diced onion to bacon fat and cook until soft, about 6-8 minutes.
- Add vinegar, sugar, salt, pepper, and 2 tablespoons of water to skillet. Bring to a boil.
- Stir in cooked potatoes. Simmer for 4–5 minutes, or until liquid is mostly absorbed and potatoes are hot.
- Fold in bacon and chopped parsley. Reserve some for topping if desired. Adjust seasoning and serve warm.
Notes